~^Angel's^~ Stovetop Garlic-Paprika Beef Roast
  • Servings: 6-8 heaping
  • 1 lb Beef, cubed (or substitute with Pork)
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Salt
  • 1/8 tsp Black Pepper
  • 2 Tbsp All-Purpose Flour
  • 1/2 Tbsp Vegetable or Canola Oil
  • 1/2 Tbsp Margarine
  • 1/2 c Onions, thinly sliced
  • 4 tsp Minced Garlic
  • 2 Tbsp Tomato Paste (or substitute 1/2 (4oz) can Tomato Sauce)
  • 1 (14.5oz) can **Fire-Roasted Tomatoes, diced
  • *1 (4 oz) can Mushrooms, diced
  • 1/2 c **Roasted Red peppers, chopped
  • 6 Medium sized Red or Yellow Potatoes, halved & quartered- appx
  • 20 Baby Carrots, julienned in quarters- appx
  • 1/2 Tbsp Garlic Powder
  • 2 tsp Salt
  • 1-2 tsp **Smoked Paprika
  • 1 tsp Marjoram
  • 1 tsp Tarragon
  • 1 tsp Seasoned Salt
  • 1/4 tsp Dill Weed
  • 1/4 tsp Caraway Seed
  • 1c Beef Broth (or substitute for 1c Water + 2 Beef Bouillon Cubes)
  • *Optional ingredient.
  • **Can Substitute with plain Paprika and/or Veggies.
  1. 1) In a medium bowl with cut beef, shake over Worcestershire sauce, 1 tsp salt, black pepper, and flour. Toss to evenly coat.
  2. 2) In a large stock pot, on medium-high heat, saute onions and garlic in oil and margarine until soft.
  3. 3) To the pot, stir in tomato paste, diced tomatoes, peppers, and *mushrooms. Add potatoes and carrots, along with the remaining seasonings. Lastly, pour over broth; mix to coat. Add beef and toss slightly.
  4. 4) Once ingredients come to a boil, reduce heat to medium-low. Allow to simmer until meat and vegetables are cooked through.
  5. For Slow-Cooking: Follow all directions, using the slow-cooker, however- adding Roasted Red Peppers 3 hour cooking time so they don't turn to mush. Cook on Low 7 hours.
  6. Serve with Biscuits or Cornbread.
Smoked Paprika with garlic and roasted vegetables make this Roast a close favorite to my Braised Paprika Chicken dish. I had a few Roasted vegetables lingering around the pantry and I really wanted to use them in a recipe. I ended up just throwing things together and adding spices that were on my rack, but rarely used in any current recipes I frequently prepared.